Chermoula (Moroccan Herb Marinade)
Prep 10 min Total 10 min
Chermoula (Moroccan Herb Marinade) - kvalifood.com
Chermoula is a Moroccan herb paste used as a marinade for fish, a rub for grilled vegetables, and a base for tagines. Fresh cilantro dominates, backed by garlic, cumin, paprika, and olive oil. It takes minutes to make and needs no cooking.
Makes ca. 3/4 cup
Ingredients
- 90 g fresh cilantro leaves and tender stems (~3 cups), roughly chopped
- 30 g fresh flat-leaf parsley leaves (~1 cup), roughly chopped
- 6 garlic cloves (~30 g), roughly chopped
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp fine salt
- 55 ml extra virgin olive oil (~1/4 cup)
- 1 tbsp fresh lemon juice (optional)
Directions
Roughly chop the cilantro and parsley before processing. Skipping this step results in stringy paste.
Place the chopped herbs, garlic, cumin, paprika, and salt in a food processor. Pulse several times until coarsely broken down.
Add the olive oil and pulse a few more times until you reach a coarse paste with visible herb flecks. Do not puree smooth.
If using lemon juice, stir it in by hand at the end. Taste and adjust salt.
Notes
- The 3:1 cilantro-to-parsley ratio follows traditional Moroccan proportions. Adjust toward equal parts for a milder herb flavour.
- Lemon juice works best when using chermoula as a cold condiment or fish marinade. Omit it when the chermoula will be cooked into a tagine.
- For a spicier version, add a pinch of cayenne or 1 tsp harissa paste.
- For yellow chermoula, add 1 tsp ground turmeric. For red chermoula, add 1-2 tbsp tomato paste.
- Keeps refrigerated for up to 1 week in a jar topped with a thin layer of olive oil.
See Also
Saffron-Yogurt Marinade (Persian Joojeh Kabab Marinade)
Dibs Rumman Dressing (Pomegranate Molasses Vinaigrette)
Bisbas Ahmar (Adeni Dried Chilli Paste)
Daghmira (Moroccan Reduced Onion Sauce)
